SLOW-COOKER WHITE BEAN PARMESAN SOUP
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
- Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
- Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams
SLOW-COOKER WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 8h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
- Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.
SLOW COOKER NORTHERN WHITE BEAN
White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.
Provided by Santilia Lovett
Categories Side Dish Beans and Peas
Time 11h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
- Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
- Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
- Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).
Nutrition Facts : Calories 252.2 calories, Carbohydrate 31.1 g, Cholesterol 34 mg, Fat 4.5 g, Fiber 9.6 g, Protein 21.7 g, SaturatedFat 1.4 g, Sodium 1149.5 mg, Sugar 2.7 g
SLOW-COOKER WHITE-BEAN SOUP
There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 6h25m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
- Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.
PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
WHITE BEAN SOUP WITH ROSEMARY & PARMESAN
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
WHITE BEAN AND PARMESAN SOUP WITH PESTO
This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.
Provided by Diana Adcock
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot heat oil over medium heat and add garlic.
- Saute for 2 minutes stirring constantly.
- Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
- Stir in tomatoes and broth.
- Bring soup to a boil, reduce heat and simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Remove from heat.
- Pour soup into a serving bowl and add the cheese.
- Serve immediately.
- Offer additional cheese and pesto at the table.
- ***Donot add the cheese in the soup pot or it WILL stick to the sides.
WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN
This sturdy, but tasty bean soup is from the Williams-Sonoma Kitchen Library, "Beans & Rice". Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil.
Provided by My Food Coach
Categories Beans
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
Nutrition Facts : Calories 274.8, Fat 12.8, SaturatedFat 3.3, Cholesterol 15.7, Sodium 649.2, Carbohydrate 25.5, Fiber 5.5, Sugar 6, Protein 14.4
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